News for Restaurants in Washington DC June 2012 Archive

Chef Mike Isabella has opened Bandolero, a modern Mexican small-plates eatery, in Georgetown. Dishes are meant to be shared, and include a suckling pig taco with apple and habanero mustard, lamb sopes, the "fish stick tacos" made from mahi mahi crusted in crushed tortilla chips, and a Mayan pumpkin seed dip called sikil pak. Dips served with house-made chicharones and masa crisps, taquitos, enchiladas, empanadas and albondigas are also featured. The Bandolero cocktail list stresses tequila and mescal, plus margaritas of all flavors. Lunch & Dinner daily. Bandolero, 3241 M St. NW, Washington, DC 20007, 202-625-4488.

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Learn How to Open Steamed Blue CrabsWildfire in Tysons Galleria is hosting an evening with John Shields, author of Chesapeake BayCooking, host of the PBS series Coastal Cooking, and owner of Gertrude's in Baltimore. A highlight of the July 10 event includes the chance to work along with the chef as he shows guests how to open steamed blue crabs. The crab picking will be followed by three more courses created and prepared by executive chef Eddie Ishaq, showcasing crab in a variety of uses, each paired with a local beer to complement the dish. The reception begins at 6:30 p.m., followed by dinner at 7 p.m. The cost is $50 per person, plus tax and gratuity. For more information and to view the menu, visit http://wildfirerestaurant.com/. Wildfire, Tysons Galleria, 1714U International Dr., McLean, VA 22102, 703-442-9110.

Chef Shuffle

Clyde's Restaurant Group has appointed Salvatore Ferro executive chef at The Hamilton. Formerly the executive chef at Clyde's of Georgetown, Ferro has worked at 1789 Restaurant and before then, he relocated from Las Vegas, where he graduated from Le Cordon Bleu College of Culinary Arts and then worked as chef de partie at Lutece in The Venetian and also with Guy Savoy at his restaurant in Caesars Palace. The Hamilton, 600 14th St. NW, Washington, DC 20005, 202-787-1000.

Chris Ferrier is the new executive chef at 2100 Prime at The Fairfax at Embassy Row, Washington, D.C. The restaurant replaces the former Jockey Club in the same hotel. He will lead a culinary team as well as overseeing The Fairfax Lounge and an extensive banquet operation. Ferrier has been dedicated to buying local since 1990 when he worked in California and then while working at The Boar's Head in Charlottesville. 2100 Prime, The Fairfax at Embassy Row, Washington, D.C., 2100 Massachusetts Ave. NW, Washington, DC 20008, 202-835-2100.